Cherry Creme Coffee Cake

• In a medium bowl, combine flour, brown sugar and cinnamon.
• Using a fork or pastry blender, cut softened butter into the flour mixture (willbe crumbly). Reserve one cup of this mixture to save for topping.
• Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
• Pour batter into greased springform pan.
• Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
• Pour cherry pie filling over batter in the springform pan.
• Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
• Bake for 55 minutes or until brown and toothpick in the center comes out clean.
• Allow to cool for 5 minutes then remove cake from the springform.

For the Icing:

• Mix together melted butter and vanilla. Slowly stir in powdered sugar and cinnamon. Add 3 tablespoons of heavy whipping cream. Stir until creamy and smooth. Add more cream 1 tablespoon at a time until desired consistency. Drizzle over coffee cake and serve. Enjoy!